{"id":6985,"date":"2013-11-04T03:13:03","date_gmt":"2013-11-04T08:13:03","guid":{"rendered":"http:\/\/www.journals.law.harvard.edu\/ilj\/?p=6985"},"modified":"2013-11-04T03:13:03","modified_gmt":"2013-11-04T08:13:03","slug":"a-living-wage-and-beyond-lawyering-for-fair-play-and-workplace-safety-in-the-restaurant-industry-1112-12pm","status":"publish","type":"post","link":"https:\/\/journals.law.harvard.edu\/ilj\/2013\/11\/a-living-wage-and-beyond-lawyering-for-fair-play-and-workplace-safety-in-the-restaurant-industry-1112-12pm\/","title":{"rendered":"A Living Wage and Beyond: Lawyering for Fair Play and Workplace Safety in the Restaurant Industry (11\/12, 12pm)"},"content":{"rendered":"

A Living Wage and Beyond: Lawyering for Fair Play and Workplace Safety in the Restaurant Industry<\/strong>
\nWhere:\u00a0Tuesday, November 12, 12:00pm<\/strong>
\nWhen: WCC 3019<\/strong><\/p>\n

Nearly one in ten Americans is employed in the restaurant industry, where workers are often denied a living wage, paid sick days, health benefits, safe working conditions, and a voice on the job. Restaurant workers are three times as likely to live in poverty, with average salaries of $9\/hour and the federal minimum wage for tipped workers–such as waiters and bartenders–frozen at $2.13\/hour for over twenty years. Restaurant workers rely on SNAP benefits (food stamps) at twice the rate of the rest of the U.S. workforce, and 87% of these workers do not have earned paid sick days.<\/p>\n

But restaurant workers and their advocates are finding new ways to come together and have their voices heard in one of the nation\u2019s fastest growing sectors of the economy. \u00a0Join us as a panel of consumer advocates, employment lawyers, and labor law experts discuss how attorneys can create effective models for worker and consumer advocacy, including alternative ownership structures and new forms of workplace representation. It\u2019s time justice is served!<\/p>\n

Featuring panelists:<\/p>\n